大麦、油菜的抗耐病性与过氧化物酶同工酶的关系

利用过氧化物酶同工酶分析比较了上海地区大麦抗、感黄花叶病的品种和油菜耐、感菌核病的品种间的酶谱差异。结果表明,两类作物的抗耐病性在酶谱上呈现相同趋势。感病品种的酶带数量和强度要高于抗耐病品种。试验显示,过氧化物酶同工酶分析可作为大麦、油菜抗病育种中的一个鉴定手段予以利用。     

一个新质源大麦核质互作雄性不育系96f7A的选育及其遗传研究

报道了大麦核质互作型雄性不育系96f7A的选育过程及其形态特征和主要农艺性状,并研究了其雄性不育性状的遗传。结果表明,96f7A为二棱皮大麦,开颖开花,花药瘦小,不开裂,不散粉,不育彻底,农艺性状较好,其不育性状受1对隐性基因控制。该不育系的不育细胞质来自四川大麦地方品种,核不育基因由核品种的核可育基因天然隐性突变产生。     

叶绿素缺乏大麦突变体叶绿体结构功能及生化特性的研究

突变大麦类囊体膜吸收光谱的蓝区峰值明显高于野生型;A683/A652比值较高;CD谱信号较弱,这说明其捕光色素蛋白复合物发生了变化。SDS-PAGE结果表明,突变大麦的Rubisco的水平与野生型一致,但在类囊体膜上分子量为24-30kD的LHCⅡ蛋白组分减少。     

Comparative Study of the Effects of Light Controlled Germination Conditions on Saponarin Content in Barley Sprouts and Lipid Accumulation Suppression in HepG2 Hepatocyte and 3T3-L1 Adipocyte Cells Using Barley Sprout Extracts

Barley sprouts (BS) contain physiologically active substances and promote various positive physiological functions in the human body. The levels of the physiologically active substances in plants depend on their growth conditions. In this study, BS were germinated using differently colored LED lights and different nutrient supplements. Overall, there were 238 varied BS samples analyzed for their total polyphenol and flavonoid contents. Principal component analysis (PCA) was performed to determine the relationship between the germinated samples and their total polyphenol and flavonoid contents, and those with high levels were further analyzed for their saponarin content. Based on the PCA plot, the optimal conditions for metabolite production were blue light with 0.1% boric acid supplementation. In vitro experiments using the ethanol extract from the BS cultured in blue light showed that the extract significantly inhibited the total lipid accumulation in 3T3-L1 adipocytes and the lipid droplets in HepG2 hepatocytes. These findings suggest that specific and controlled light source and nutrient conditions for BS growth could increase the production of secondary metabolites associated with inhibited fat accumulation in adipocytes and hepatocytes.     

青稞及其制品的体内外淀粉消化特性研究

淀粉是青稞中的主要成分,其消化速率及程度直接影响餐后血糖反应。通过探究青稞及其制品体外淀粉消化特性,同时参照国际标准办法,招募12名健康志愿者,测定4种青稞制品的体内血糖生成指数(GI)。结果表明:青稞熟粉的淀粉消化速率显著低于小麦熟粉,蒸煮和挤压处理均可显著增加青稞及小麦中快消化淀粉(RDS)质量分数,降低抗性淀粉质量分数。青稞制品的GI值从大到小依次为青稞馒头(70±11)、青稞鲜湿面(60±13)、青稞挂面(51±11)、青稞炒面(33±14)。相关性分析结果表明,GI值与RDS呈极显著正相关(R=0.733,P=0.007)。体内外实验均表明:不同加工方式可显著影响青稞制品的消化特性,消费者有必要根据自身的健康状况选择合适的产品。青稞挂面及青稞炒面属于低GI食品,有利于血糖控制人群或糖尿病病人食用。     

青稞牛奶谷物饮品制作工艺参数优化的研究

青稞与牛奶搭配制作青稞牛奶饮品的研究尚未见报道.本研究以青稞和鲜牛奶为原料,通过感官评价及稳定性指标确定了青稞牛奶饮品制作工艺中青稞粉最佳粒度及添加量、乳化剂及增稠剂最佳使用量和适宜均质压力,并通过正交试验筛选了乳化剂及增稠剂的最佳复配组合.结果表明:添加2%过80目筛的青稞粉于牛乳中,再加入0.06%蔗糖脂肪酸酯、0.08%单硬脂酸甘油酯、0.07%黄原胶,经30 MPa压力均质,制备的青稞牛奶饮品的风味、口感较好,且能够确保青稞牛奶饮品的乳化体系具有良好的稳定性.     

紫外分光光度法测定西藏青稞中β-葡聚糖的含量

目的：建立刚果红紫外分光光度法测定青稞中β-葡聚糖的含量测定方法,并对该方法进行研究。方法：利用紫外分光光度法对西藏青稞中β-葡聚糖的含量进行测定。结果：确定最佳测定条件为,pH8.0,反应时间5min,最大吸收波长545nm。结论：该法对青稞中β-葡聚糖的测定简便可行,准确度及精密度均较高。     

杏鲍菇子实体和大麦粒菌丝体脂肪酸组成分析

采用气相色谱法分析了杏鲍菇子实体和大麦粒菌丝体的脂肪酸组成.其主要脂肪酸成分软脂酸、亚油酸和γ亚麻酸,在子实体和大麦粒菌丝体中分别占13 14%、22 40%;60 09%、43 01%和21 14%、10 67%.其中多不饱和脂肪酸亚油酸占优,且杏鲍菇子实体和大麦粒菌丝体中含有较高比例含量的γ亚麻酸.     

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors

In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.